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Today's international stop is Peru. Peruvian Ceviche is a delicious dish where the fish (or seafood) is "cooked" from the fresh citrus juice.  It is not the same as sushi, because the fish actually "cooks," - just not from heat:

AIMEE'S CEVICHE

Ceviche is delicious and so easy to prepare. Don't be afraid to try this - the fish "cooks" in the fresh citrus juice. When I was in college, I went to Arequipa, Peru. I was served this delicious dish - but several versions, that trip, had octopus, shrimp and scallops.  Peruvians and other Latin Americans use the juice that the ceviche is "cooked" in (which is called "Leche de Tigre" - Tiger's Milk) to serve as a "hangover" remedy after a night of too much drinking.  You may serve this on a tostada or with tortilla chips; breakfast/lunch or dinner:

  • 1 pound fresh, good quality white fish, like red snapper or sea bass (with no bones); tilapia is a perfect substitute.  You may also use scallops, shrimp, lobster
  • 1 cup fresh lime juice 
  • the juice from two large lemons; about 1 cup 
  • ½ cup fresh orange juice
  • 1 clove of garlic, minced
  • 1 small red onion, finely minced
  • 1 habanero pepper, finely diced (be careful about touching your eyes and face after touching the inside of this pepper)
  • salt and pepper to taste (I like to use kosher salt)
  • ½ cup cilantro, chopped
  • **Red, green and yellow bell peppers may be added for more color, if desired. Just finely dice them if you add to the recipe.
  • Extra lime slices for garnish
  • Avocado slices for garnish
  • Cancha (corn nuts)

Cut the fish into bite size pieces and place in a large glass bowl with the lime, lemon and orange juices. Add the garlic, red onion and pepper, tossing all to coat. Cover with clear wrap, and refrigerate for 4 hours, stirring occasionally. (You may refrigerate overnight, although you might find the fish tastes more like citrus juice than fish. Your choice!) Remove from the refrigerator, uncover and add salt, pepper and cilantro, stirring gently to mix. You may serve this on a tostada, with chips, or in a beautiful martini glass with a lime wedge and avocado slices for garnish.  Serve with cancha - Peruvian corn nuts.  Enjoy!